NEW YORK -- Reducing carb counts in the in-store bakery is anything but simple since carbohydrates form the basis of most baked foods. It doesn't mean that ISBs can't enjoy extra sales from low-carb baked goods, however, according to an expert on ingredients and manufacturing. Dan Ettling, president of International Bakery Consulting Services, Vancouver, Wash., told SN there are many alternatives that can result in a reduced- or lower-carb product. Not all need be expensive. "The ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

Why Register for FREE?

Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.  What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
 

Click here to read the FAQ page if you have any questions (opens in a new window)
 

Attention Paid Print Subscribers:  While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.